Wake Living July/August 2025

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A SPLASH OF

INSPIRATION

Experience the magic of the Lazy Daze Arts & Crafts Festival, a must-see event in the heart of Downtown Cary, North Carolina! Since 1977, this beloved festival has celebrated the “Lazy Daze” of summer with two days of professional and interactive art from around the country, unforgettable entertainment, and delicious food.

Saturday and Sunday AUGUST 23 - 24

9 a.m. - 5 p.m. DOWNTOWN CARY

Artist: Ginnie Parrish; Cary, NC

Join us for a dynamic day of conversations with local leaders, diving into key topics shaping Wake County’s future— from healthcare to finance. The day will culminate with a celebratory awards luncheon honoring Cary Magazine’s 2025 class of Movers & Shakers.

Discover why Ode to Amina, one of many dishes at Peregrine, "started out as a conversation" according to Chef Saif Rahman. Read more on page 32. Photo by Jonathan Fredin

WakeMed Women’s

From pregnancy and childbirth to mammograms, menopause and more, the care is compassionate, comprehensive and here for you at every life stage. Inpatient and outpatient surgery. Specialty and subspecialty services. Urgent care and emergency care. Diagnostics and imaging. Rehabilitation and more. How much more? Let’s just say, at WakeMed Women’s, we’ve got a lot more than your back.

wakemed.org/womens-services

CELEBRATED SPIRITS

JULY/AUGUST 2025

GROUP PUBLISHER Bill Zadeits

PUBLISHER Kris Schultz

PRODUCTION MANAGER Lauren Morris

EDITOR Erin McKnight

COPY & DIGITAL EDITOR Tara Shiver

SOCIAL MEDIA Arlem Mora

CONTRIBUTORS

Erica DeLong

L.A. Jackson

David McCreary

PHOTOGRAPHY

Andrea Richards Teri Saylor

Emily Uhland

Jonathan Fredin, Chief Photographer

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

PUBLIC RELATIONS

S&A Communications, Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Cherise Klug, Traffic Manager

Lisa White, Senior Event Coordinator & Distribution Manager

Valerie Renard, Human Resources

PUBLISHER EMERITUS

Stuart Weiss

Wake Living © is published six times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

WAKE LIVING

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TOURNAMENTS TRADING NIGHTS

TRADING CARDS LEAGUES

editor’s letter

If your household is anything like mine, summer isn’t a time for slowing down. On the contrary, long days seem filled with activities, and weekends are mostly spent out of town for travel sports. Then there’s the annual beach vacation, which seems to take the week prior to prepare for — and two weeks afterward to decompress from.

Yet if there’s one thing we consistently make time for, it’s food. Everything looks brighter, tastes fresher, and is simply more enjoyable when the sun (and school) is out. From trying new flavors to returning to those tried and true, and whether prepared at home or traveled great distances to taste, cherished cuisine takes center stage this season and in this, our most popular, issue.

It’s fitting, then, that we profile Peregrine — named for the falcon that travels great distances seasonally — newly opened in Raleigh Midtown’s Exchange Development. Writes Andrea Richards about the restaurant that so thoughtfully reflects the chef’s global upbringing and extensive travels: “The entire restaurant is a testament to (Chef Saif Rahman’s) love of movement. The menu reflects this, as rather than starters or entrees, Saif breaks his dishes — all of which are meant to be shared — down into categories that evoke travel: arrivals, wanderings, journeys, and departures.”

Although another restaurant has remained stalwart in downtown Raleigh for 50 years, the sense of progress within Irregardless’ space is transportive. This intersection of food and culture continues to move with — and ahead of — the times and reflects the touchpoints in our lives and community that food so naturally provides.

Chef Joshua Septoski, the newly appointed executive chef at Whiskey Kitchen, remains aware of his restaurant’s footprint even as he takes new strides with its menu. “We serve the best seafood,” he says. “Whether it’s soft-shelled crab, shrimp, red drum, or whatever you can imagine on the North Carolina coast. And our food will continue to be seasonal and unique.”

As far as freshness is concerned, look no further than Raleigh City Farm for inspiration on how the food we produce can produce the kind of community we strive to be: strong, nourished, and healthy.

So wherever you’ll be doing your eating this summer, bon appétit!

Thanks for reading!

Erin McKnight

EPISODE 1

PODCAST? What’s on the

Host Melissa Wistehuff takes you beyond the pages of

Radio Royalty: Erica DeLong’s

Tune-derful Journey

Recipe for Success:

Cooking up Conversations with Scott Crawford

Tamasha Modern Indian: A Culinary Vision

EPISODE 8

The Sassool Sisters’ Story: From Family Roots to Fresh Flavors

EPISODE 11

EPISODE 3

EPISODE 17

From Small Town to Stardom: BJ Barham’s Musical Journey with American Aquarium

EPISODE 18

Aarti Sequeira: From CNN Producer to Food Network Stardom

FOOD HAS A WAY OF BRINGING PEOPLE TOGETHER. That’s why thousands of visitors follow the rumblings in their stomach to Kinston each year. Here, food isn’t just prepared and served, it’s crafted. Your farm-to-table meal happens in the city that invented farm-totable meals. Your plate of barbecue isn’t just good, it’s best-in-the-nation good. And that last homemade bisquit on the breakfast table, it won’t be there for long. So, put your bathroom scales away, and head over to Kinston. One of the culinary capitals of the South awaits.

1

Downtown Wake Forest comes alive the second Friday of each month through September for the ever-popular Friday Night on White concert series. Local and regional bands perform a toetapping mix of classic rock and pop, R&B dance, Top 40, and Motown favorites. Catch The Band Punch in July, and return for The Brickhouse Band in August. Attendees are invited to bring chairs and blankets for the family-friendly affair. Food trucks will serve an array of eats, and White Street Brewing and Norse Brewing offer sip-and-stroll beers. July 11 and August 8, 6–9 p.m. Free admission. Downtown Wake Forest. wakeforestnc. gov/meetings-events/friday-night-white

2

The music is hot and the fun is hotter at Raleigh’s Summer Beats Festival! Cool down in the Snow Ball Fight Zone. Dress yourself for the Best Vacation Costume Contest, or bring your furry friend along for the Cutest Dog Contest. A food truck rodeo offers savory and sweet treats, plus beer and wine tastings, games, prizes, and more. Live music will keep the party hopping all day. Saturday, July 12, 11 a.m. to 8 p.m. Free admission. City Plaza, Raleigh. downtownraleigh.org/do/raleighs-summerbeat-festival

3

GalaxyCon Raleigh brings four days of anime, cosplay, and fandom to town, with something for every interest. Celebrity appearances — including William Shatner, Giancarlo Esposito, Susan Sarandon, Dolph Lundgren, Tori Spelling, and many more — include Q&A sessions, autographs, and photo ops. Shop art, comics, and other vendors, or even visit Tattoo Row for some new ink. Tabletop and video gaming, cosplay competitions with cash prizes, themed after-dark parties and raves, and a Family Zone add to the jam-packed schedule. July 24–27. Adult tickets begin at $35; VIP and kids’ passes available. Raleigh Convention Center. galaxycon.com

4

Haitian art is recognized around the world for its colorful, intricate, and symbol-laden works of enchanting imagery. The Haiti As It Was exhibit showcases complex and varied pieces from late 20th and early 21st century artists. Explore images of Roman Catholic saints combined with the mythical figures of sacred African mysteries. Through July 31. Free admission. Gallery C, Raleigh. galleryc.net/exhibits/haiti-as-it-was-2

5

Two days, 60+ beers, 40+ bourbons, and tons of barbecue. Yep, it’s time for the Beer, Bourbon & BBQ Festival! Admission gets you a sample glass for the all-you-care-to-taste beer and bourbon. The Shrine of Swine returns for the whole-hog experience North Carolina is known for, plus ribs, brisket, chicken, sausage, and sides galore. Enjoy music, cigars, shopping, and lots more. Friday, August 1, 6–10 p.m. Saturday, August 2, noon to 6 p.m. $45 and up (VIP options available). Koka Booth Amphitheatre. boothamphitheatre.com/events/detail/ beer-bourbon-bbq-festival-3

6

Embrace your crafty side and create an acorn keepsake representing the City of Oaks at the First Friday Make & Take at Designed for Joy. Plus, support the organization’s mission of providing living-wage employment for women in Raleigh. Friday, August 1, 5–7 p.m. $15 per person. Designed for Joy studio (517 W Cabarrus St., Suite A), Warehouse District, Raleigh. designedforjoy.com/blogs/blog/firstfriday-make-take-raleigh-acorn-bell

7

Whether you know every song by heart or have yet to see the beloved musical, you’re sure to enjoy Wicked under the stars presented by the North Carolina Museum of Art. Themed programming precedes the show, and food trucks will keep everyone satisfied. Friday, August 22, 6–10 p.m. (movie begins at 7:15). Free admission. Moore Square, Raleigh. ncartmuseum.org/ events/ncma-outdoor-films-at-mooresquare-wicked

8

Pack the street and show your Wolfpack pride at NC State’s Packapalooza! This all-day block party and street festival packs in the fun and festivities, as 85,000 attendees can attest. Capping off Wolfpack Welcome Week, and kicking off the 2025–2026 school year, the tradition includes live music, entertainment, family-friendly activities, food vendors, community information, and more. Saturday, August 23, 2–10 p.m. Free admission. Hillsborough Street, Raleigh. packapalooza.ncsu.edu

9

Embrace the lazy days of summer at the 49th annual Lazy Daze Arts & Crafts Festival. The juried craft show draws more than 250 artists from across the country, plus thousands of attendees. Four stages feature beach folk, jazz, bluegrass, reggae, and more performances, with roving entertainers adding to the fun. Food trucks provide delicious bites for every palate, and Cary Sister Cities will serve beer, seltzer, and wine in a family-friendly beer garden. Games, storytimes, festival-wide bingo, and other children’s activities keep the little ones engaged with the arts. Saturday, August 23, and Sunday, August 24, 9 a.m. to 5 p.m. Free admission. Downtown Cary. carync.gov/lazydaze

10

Show local some love at the Raleigh Food Truck Rodeo presented by Shop Local Raleigh. More than 50 locally owned trucks rally to dish out everything from cheesesteaks and empanadas to K dogs and cupcakes. Burn off some calories perusing wares from local vendors. Sunday, August 24, noon to 6 p.m. Free admission. Fayetteville Street, downtown Raleigh. shoplocalraleigh.org/food-truck-rodeo

Jonathan Fredin

Lazy Daze Arts & Crafts Festival

Raleigh Food Truck Rodeo

I rregardless of Tim e

WRITTEN BY ANDREA RICHARDS

In 1975 three friends transformed an abandoned storefront near Raleigh’s Central Prison into the city’s first vegetarian café. The menu — featuring whatever healthy, fresh, and hopefully organic foods they could get — was handwritten on blackboard. The vibe at Irregardless Café — as you can maybe guess from the name, which flouts grammar in favor of fun — was casual and contrarian, with a small market attached to the café and crew of friends committed to doing things differently: vegetarian food, with live music nightly and no smoking.

Irregardless Café opened in March 1975 at 901 Morgan Street.

No tobacco and no pig in North Carolina? Even now, that’s a somewhat radical proposition.

“I was full of spit and vinegar at that point,” says Arthur Gordon, one of the founders, who served as head chef and proprietor for 45 years. “I thought I’d open a restaurant for a year or two and then go get trained as a chef to open a real one.”

“A year or two turned into 50, and I never made it to cooking school. But I learned a whole lot more about running a restaurant than just serving good food. It’s an ingredient — you have to serve good food, but you have to have a strategy, too. Ours was simple, pretty much what Grandma would say: Eat your vegetables and come see me,” Arthur says.

Some of the recipes were inspired by grandma, too — specifically Arthur’s grandmother Lena, a Ukrainian immigrant who came down from Brooklyn to cook for his family when he was growing up in Durham. “She would fill the freezer full of food and I’d watch her cook,” Arthur says.

Lena’s influence was formative on everything from the restaurant’s name — a double negative she often used — to the cheese blintzes that graced the brunch menu. Even today, Arthur says sometimes when he cooks, he feels as if his grandma takes over, using his hands to reveal a recipe from the ingredients in front of him. “I really do feel like I have this personal relationship with the divine feminine who’s watching out for me and blessing me in so many ways,” Arthur says.

Archival photos courtesy of Irregardless

The crew at Irregardless Café was committed to doing things differently: vegetarian food, with live music nightly and no smoking.

I was full of spit and vinegar at that point. I thought I’d open a restaurant for a year or two and then go get trained as a chef to open a real one.

Arthur Gordon, Founder

Organic Growth

Over the years, the Irregardless Café transitioned from a crunchy natural foods café to a stalwart of fine dining in fitting way: organically. Whether intentionally or not, Arthur and his staff early on identified the restaurant’s DNA — serving healthy food to a diverse community in a slightly funky setting — and stuck to it, allowing the restaurant to evolve while staying true. Before farm-to-table was a recognized concept, much less in fashion, it was de rigueur at Irregardless — procuring fresh food from local purveyors was just how Arthur did business.

As the counterculture of the 1970s gave way to the consumerism of the 1980s, the restaurant reflected larger culture through its own unique lens — and without abandoning its community. More crème sauces edged in, but the focus on fresh, healthy foods from a range of international influences continued.

A fire in 1994 caused closure of the restaurant for nearly a year, but it reopened with a huge, state-of-the-art kitchen that allowed more expansion. As a teen, it’s during this era that I made my first visit and tasted

Irregardless has prioritized fresh, local food from day one.

their lemon tahini salad dressing — a flavor that evoked a kind of cosmopolitanism I couldn’t get enough of.

What started with a hand-written menu board offering a couple of vegetarian entrees grew over the course of half a century to an eight-page menu, featuring something for everyone: vegetarian, vegan, pescatarian, and, yes, even steak and burgers. Irregardless changed like a healthy person does, adding depth each year, creating layers of experience.

“When I finally retired, I felt that I had been pulling a sled for 45 years,” Arthur says. “You know, you just throw another thing on and keep going. … The food was as good as the culture, and we built it piece by piece.”

Arthur is the first to point out that you couldn’t open a restaurant like Irregardless today; building it from scratch would be too expensive. Indeed, the dining room is massive by today’s standards, and it’s estimated that over 50 years, they’ve spent $3.5 million on the live music alone.

Inheriting a Legacy

It might be stating the obvious, but the restaurant business is tough. No doubt, some of Irregardless’ success is due to Arthur’s skills as a visionary — his insight, ambition, and ability to connect with customers and the larger community.

1986:

An advertisement for the restaurant highlights “Hot Smokeless Jazz” late night on Saturdays.

Decades of weekly newspaper ads feature a photo of Arthur with a short missive detailing what he was up to as the chef, a cheery and intimate form of direct marketing long before social media.

I would say the restaurant had a heart. Not only did we care about our customers, but we cared about the people who worked with us, and that genuine heartfelt support is what made my employees want us to succeed so much.

Arthur Gordon, Founder

Indeed, he was — and remains — a regional celebrity chef, who, with partner Anya, is well known for civic and community en gagement beyond the restaurant. Along with his longstanding relationship with the InterFaith Food Shuttle, the two are currently working to add affordable housing to the Well-Fed Community Garden they estab lished in 2013. Plus, Arthur teaches cooking classes once a week to Athens Drive High School students.

• Fresh Salads

• Sandwiches

• Kabobs

Catering Available For All Events!

“I would say the restaurant had a heart,” Arthur says when asked what made its long tenure possible. “Not only did we care about our customers, but we cared about the peo ple who worked with us, and that genuine heartfelt support is what made my employ ees want us to succeed so much.”

That heart, and the community that has supported it for 50 years, is what at tracted new owners: David Meeker, of Tro phy Brewing, and Lee Robinson, a staple of Raleigh’s restaurant scene for 30 years.

#TasteTheYummus

Healthy. Mediterranean. Fresh. 1347 Kildaire Farm Road • Cary • 919-300-5586 9650 Strickland Road • Raleigh • 919-847-2700

50

YEARS OF FLAVOR

Photographed by Jonathan Fredin

It’s a wonderful legacy to take a hold of — Arthur wasn’t just a restaurateur. He was extremely generous, a community guy, and I enjoy carrying that on, too.

lee robinson, co-owner

business could easily transition to take-out. Lee did what Arthur had done for years, but in a concentrated amount of time, adapting to the change while keeping the restaurant’s core — its heart — intact.

“Everything has changed in the restaurant business — everything,” Lee says. “The supply chain is completely different than it used to be. Things we thought were healthy 10 years ago are unhealthy now. None of us saw this coming.”

Irregardless’ greatest offerings — it’s an inclusive space, easily intergenerational, accommodating many different diets, and welcoming to sandaled sprout fans and suits alike.

David owns the building, Lee the business — and as the former manager of both Players Retreat and The Pit, Lee knows firsthand the value of preserving the city’s historic restaurants amid rapid transformation and growth.

“What I really want to do is keep these old places going — I have a list of five or six places, and Irregardless was on it. I knew the owners that were a generation ahead of us were going to have to step away at some point, and you just don’t want to see the restaurant go,” Lee says. It took the three men two years of talks to iron out the sale, and Lee worked in the restaurant with Arthur to transition it before taking over on New Year’s Day 2020.

“I knew that I wasn’t going to change a thing for three years,” Lee says. “I wasn’t going to be the guy who came in and messed up your favorite restaurant.”

But much like Arthur’s, Lee’s plans changed: 60 days into his ownership, the pandemic shut down the dining room. He had to quickly change everything.

The regulars he was counting on couldn’t come. Live music — live anything — wasn’t an option. Thankfully, the catering end of the

Still, Lee’s excited to take Irregardless — the Café part of the name has been cut since the restaurant hasn’t technically been a café for decades — through its next 50 years. “It’s a wonderful legacy to take a hold of — Arthur wasn’t just a restaurateur. He was extremely generous, a community guy, and I enjoy carrying that on, too.”

To steward the restaurant forward, Lee’s highlighting its role as a neighborhood spot where people of all kinds can gather. This has always been one of

He’s added more plants, making the décor more casual, and slimmed the formerly eight-page menu down to a single sheet (double sided). He’s kept some iconic dishes, added new ones, and expanded the drink menu to include a few Delta-8 offerings. Regulars still feel at home, and new audiences are finding their way in. And while it’s certain that the fantastic lemon tahini isn’t as rare as it was when I first had it, hopefully new patrons will find some similar bit of magic on the menu.

“I’m really just happy to keep it going,” Lee says. “I don’t want to be a place you come only for your anniversary. Come for your anniversary, but also I want to see you every Tuesday.” t irregardless.com

Lee Robinson is the current co-owner of Irregardless.

WRITTEN BY ANDREA RICHARDS

PHOTOGRAPHED BY JONATHAN FREDIN

CHEF RAHMAN’S “FOOD WITHOUT BORDERS” STRIKES A BALANCE BETWEEN NOSTALGIA AND NEW EXPERIENCE.

Known for their hunting prowess and exceptional speed — when diving for prey, they can clock more than 200 mph — some peregrine falcons migrate great distances, traveling from breeding grounds in the Arctic to South America for the winter. That spirit of powerful wandering pervades Chef Saif Rahman’s new restaurant in Midtown Raleigh, which takes the migratory bird as both inspiration and its name.

The restaurant anchors the 1000 Social building, part of the $1 billion Raleigh Exchange development — which, given its newness and design, feels a bit like arriving at a very chic airport. Looking for parking, my sense of place was already askew: Where exactly in Raleigh was I? But before I could even get lost, a host came outside to greet me, ushering me to the restaurant’s door.

Inside, the space manages to be at once contemporary, elegant, and warm. Organic materials and moody lighting balance the glass walls that surround diners on three sides, adding natural elements that offset the substantial office tower outside. This is a place to get away; some of the sconce lights are even fabricated to resemble motorcycle tailpipes.

Peregrine is located in Midtown Raleigh

This detail is a nod to Saif’s fondness for Harley-Davidsons, and the entire restaurant is a testament to his love of movement. The menu reflects this, as rather than starters or entrees, Saif breaks his dishes — all of which are meant to be shared — down into categories that evoke travel: arrivals, wanderings, journeys, and departures.

It’s fitting for a chef who has also always been on the move: Born in Bangaldesh, Saif’s family immigrated to Queens when he was 10, then settled in North Carolina in his teens. Each of these places shapes the chef today — as did watching chefs on TV, from Julia Child to Alice Waters, studying at the Paul Bocuse Institute in France, and marrying a woman from Mexico. He’s a polygot of cooking techniques and a globetrotter of culinary delights, but above all, his greatest influence is his grandmother.

“She would grow things, knowing that we would be coming to visit a month later or two months later,” Saif says. “Then she’d harvest it and cook it for us and watch us eat. That whole idea that watching someone’s happiness is why I am the way I am — I like feeding someone (else) more than feeding me.”

So much of Peregrine is personal — from the branches on the wall meant to evoke the mangrove trees of Bangladesh to the piyaji, crispy lentil fritters that Saif remembers as a favorite childhood snack. Both he and his partner and collaborator on Peregrine, Patrick Shanahan — a filmmaker and artist who designed the space and its cocktail program — cite their grandmothers as inspiration for the restaurant. Both women gave their grandsons a deep appreciation of hospitality — for making folks feel welcome and taken care of.

Peregrine’s natural contemporary design incorporates organic materials like branches on the walls. Specialty drinks include the Sundarban honey suckle, made with Grey Goose vodka, Chareau, lemon, honey, and Prosecco.

Chef Saif Rahman works with a lineup of top chefs creating fresh fish dishes like Ode to Amina.

Bengali wedding chicken is both Bengali and Southern, with a rich curry sauce and Carolina Gold rice.

Chef/Co-Owner Saif Rahman

Saif evokes his grandmother directly in an “Ode to Amina,” a fish dish that changes with what’s available locally — dayboat fish — in a Bengali sauce called macher jhol, which the night I had it was more deep fish stock than spice, the tile fish served on bok choy with a bright bit of lemongrass relish atop.

“Ode to Amina started out as a conversation,” Saif says. “I haven’t been back home in 40 years and I’m reminiscing on my childhood memories. … You cannot reverse time; you cannot recreate that moment … so what you do is make a dish as close as possible, but it’s not hers. It’s just as close as you can get. And you remember a little bit more.”

Made with pistachio cream, Pecorino, and pickled shallots, gem lettuce is a fresh favorite.

Ode to Amina complements the catch of the day with a Bengali sauce called macher jhol, served on bok choy with lemongrass relish.

This is how both memory and migration work: We try to remember, to recreate the places and people we love, but they, like those former homes, are imprecise. Somehow the process of trying to recreate them in new times and locations creates something neither completely old nor new.

Take, for instance, Saif’s Bengali Wedding Chicken, which is, as the title suggests, a staple of Bengali wedding celebrations. “It’s made for festive moments, for special moments — and it’s dressed nicely, with rose, tea, and other luxury items,” he says. “The chicken itself is treated with so much respect — it’s treated like Princess Diana!”

The succulent chicken — which includes both a breast and a quarter complete with foot — is impressive and dramatic in presentation, as is fitting for such a celebratory dish. The “yummy sauce” is rich, the layers of spices and aromatics building and blending into a complex curry. It’s perfect with the pulao, titled “Simple Pulao, If You Will.” This rice — Carolina Gold — is anything but simple: It’s flavorful, sweet from sultana raisins and beresta (crispy fried onions), but savory and aromatic as well. It’s Bengali and Southern all at the same time, and soaks up the sauce of the wedding chicken or the thinner broth of Ode to Amina like a Brawny paper towel. Either dish is a win, so order both and make sure to get the pulao and the small dish that most surprised me for its unexpected complexity and punch: brined and smoked carrots.

Sometimes we wander because we are homesick, and sometimes we travel because we crave novelty — a new, unknown experience. At Peregrine, you can do either — they aren’t, after all, mutually exclusive. It’s often the case that nostalgia fuels the development of something new, which is exactly what is happening in Saif’s plates. He’s the first to point out it’s not fusion cooking, and I agree (what even is fusion cooking in

a global world? It seems an outdated concept) — it’s just him bringing a collection of places and experiences together in the same space with great attention to detail, cultural respect, and technique.

Another of my favorite dishes once again involved Carolina Gold rice, and served as a “departure” (aka dessert): a perfect bowl of saffron-flavored sweet rice, not quite liquid enough to be called pudding. Named Celebration of Eid because it evokes one of the many iterations of rice pudding eaten to celebrate the breaking of the fast after Ramadan, the delightful bowl comes topped with jaggery, a traditional South Asian sweetener, that is here mixed with almonds and served with crème fraîche. It is many wonderful things at once: sweet, nutty, tangy, earthy, and floral. Like a perfect strawberry shortcake, its balance is key, but here you also have incredible, chewy texture. Already nostalgic for what we were eating, my dining partner and I imagined how wonderful this rice would be the next day for breakfast. t peregrineraleigh.com

“I HAVEN’T BEEN BACK HOME IN 40 YEARS AND I’M REMINISCING ON MY CHILDHOOD MEMORIES. … YOU CANNOT REVERSE TIME; YOU CANNOT RECREATE THAT MOMENT … SO WHAT YOU DO IS MAKE A DISH AS CLOSE AS POSSIBLE, BUT IT’S NOT HERS. IT’S JUST AS CLOSE AS YOU CAN GET. AND YOU REMEMBER A LITTLE BIT MORE.”

SAIF RAHMAN, CHEF/CO-OWNER

Celebration of Eid

Dr. John Soderberg Rachel Serrano, PA-C

Sarah Wood, Licensed Aesthetician

Are bladder leaks disrupting you from living a normal life?

Do you get sudden, strong urges to urinate and are unable to control it? Do you go to the restroom eight or more times a day? Do you have accidental leakage before you make it to the restroom? If you answered “Yes” to any of these questions, you may suffer from overactive bladder or urinary incontinence.

What causes bladder leaks and incontinence?

Bladder leakage, urinary incontinence or overactive bladder symptoms are not a normal part of aging. Millions of people worldwide suffer from these life-altering symptoms.1,2 These symptoms may occur because of abnormal communication between the brain and the bladder. This may lead to the feeling of an urgent need to urinate and an unwanted bladder contraction. You may also experience a need to rush to the restroom and leak or lose urine before you make it in time.

The good news: there are treatment options available to help regain control of your bladder. The doctors at Associated Urologists of North Carolina are now offering Axonics® Therapy, a long-lasting solution that is clinically proven to regain bladder control and deliver clinically meaningful improvements in quality of life*.

What is Axonics Therapy?

Axonics Therapy is an advanced treatment option that is clinically proven for treating symptoms of overactive bladder (including urinary urgency incontinence), fecal incontinence and urinary retention.1

Axonics Therapy works by providing gentle stimulation to the nerves that control the bladder and bowel, which can restore normal control and result in symptom improvement.

If you and your doctor believe you are a candidate for Axonics Therapy, you will first try the therapy for a brief test period that allows you and your doctor to see if the therapy provides satisfactory reduction of your symptoms. If it is determined that the therapy is right for you, you will have an outpatient procedure where a miniaturized Axonics implant is placed just beneath the skin in the upper part of your buttock.

What are the benefits of Axonics Therapy?

Axonics Therapy provides the possibility of saying goodbye to bladder leaks!

Long-lasting symptom relief: Designed to provide a long-term solution for your symptoms.

Clinically proven results:

• 93% of treated patients achieved clinically significant improvements* at 2 years3

• 94% of patients were satisfied with their therapy3

*50% or greater reduction in symptoms

References:

1. Coyne KS, Sexton CC, Thompson CL, et al. The prevalence of lower urinary tract symptoms (LUTS) in the USA, the UK and Sweden: results from the Epidemiology of LUTS (EpiLUTS) study. BJU Int. 2009;104(3):352-360.

2. Census Reporter website. https://censusreporter.org/ profiles/01000us-united-states/. Accessed July 19, 2019.

3. Pezzella A, et al. Neurourol and Urodyn. 2021

Dr. Frank Tortora

William Kizer

Paige Hamilton

Dr. Kevin Khoudary

The Peak of

GRILLING SEASON

Level up your backyard grilling with help from local butcher shops

GRILLING SEASON

SUMMER CLASSICS with The Butcher’s Market

WRITTEN BY EMILY UHLAND | PHOTOGRAPHED BY JONATHAN FREDIN RECIPES COURTESY OF THE BUTCHER’S MARKET

With five locations in Wake County, The Butcher’s Market has cultivated a long-standing reputation as the destination for premium beef, fresh fish, and exotic meats. Their signature marinated steak tips, handmade sausages, and house-cured bacon are a welcome sight at any summer barbecue. Members of the popular Steak of the Month club are treated to top-quality cuts like cowboy steak or Wagyu chuck eye steak once a month, with included “How-To” cooking videos.

But a stocked meat case isn’t the only thing customers can expect inside the various locations.

“One of the things we specialize in here at The Butcher’s Market is our line of prepared

foods: our pimento cheese, chicken salad, our grab-and-go entrees, our oven-ready entrees. When you think of the butcher shop, you usually just think of a meat case, but here at The Butcher’s Market, we’re trying to be so much more,” says Derek Wilkins, owner of the Holly Springs location.

“When you’re getting off work and you’re wondering what you are going to do for dinner, stop on by The Butcher’s Market. We’ve made it so easy for you. Come on in; you’re in and out with dinner in 10 to 15 minutes.”

Pick up refrigerated side dishes like mac & cheese, twice-baked potatoes, sauteed Brussels sprouts with bacon, and broccoli

salad for easy accompaniments to a simple grilled protein.

You’ll also find lots of locally made bounty to enjoy: dips, spreads, sauces, jams, salsas, and even mini carrot cakes from the Carrot Cake Lady.

“We’re very proud to be kind of an incubator,” Derek says. “For people starting out with a Got to Be NC product, we are one of the first places to be able to carry it for them.”

Combining The Butcher’s Market fresh meat and seafood with quick grab-and-go sides means dinner is on the grill — and on the plate — in no time. t

thebutchersmarkets.com

PLATING NOTE:

Roasted garlic has a sweet, earthy flavor. Smear the tender garlic, almost like a spread, into each bite. For even more flavor, drizzle the reserved oil from roasting the garlic over the chicken.

DRY-RUBBED CHICKEN BREAST with Bacon Brussels Sprouts, Mashed Potatoes, and Roasted Garlic

DRY-RUBBED CHICKEN

2 boneless skinless chicken breasts, 8 ounces each Butcher’s Market seasoning of choice (recommended: Mesquite Blended Rub)

olive oil

• Remove chicken from packaging and pat dry with a paper towel. Coat both sides with a bit of olive oil. Rub the chicken with your favorite Butcher’s Market dry rub, coating evenly on all sides.

• Grill over medium-high heat, turning occasionally to prevent burning. Cook chicken until it reaches an internal temperature of 165 degrees, then set aside to rest.

BACON BRUSSELS SPROUTS

1 pound Bacon Brussels Sprouts, available at all Butcher’s Market locations

olive oil

salt and pepper to taste

• Over a medium-high heat, sauté the Brussels sprouts in olive oil until tender, about 8 to 10 minutes.

MASHED POTATOES

Sold in 14-ounce portions at any Butcher’s Market store, seasoned Yukon gold potatoes are whipped until creamy and packaged fully cooked and ready to be reheated.

• Reheat in the package for 5 to 6 minutes in the microwave, or warm in the oven or air fryer.

ROASTED GARLIC

12 whole garlic cloves, peeled 3 tablespoons olive oil

salt and pepper to taste

• Season peeled garlic with salt, pepper, and olive oil and enclose inside aluminum foil to make a nice, tight package. Roast the garlic in the oven at 350 degrees for about 30 minutes, or until the garlic is tender and bronze in color.

GRILLED FAROE ISLAND SALMON

with Cilantro-Lime Asparagus, Avocado and Roasted Corn Salsa, and Jasmine Rice

SALMON:

2 salmon fillets, 6 to 8 ounces each (Faroe Island salmon available at The Butcher’s Market)

salt and pepper

olive oil

AVOCADO AND ROASTED CORN SALSA:

2 large ripe avocados

2 ears of corn

1 large tomato

½ medium red onion

1 small yellow bell pepper

1 large jalapeno

¼ cup olive oil

1 tablespoon minced garlic

2 limes, juiced

1 tablespoon salt

1 teaspoon coarse black pepper

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon paprika

JASMINE RICE:

1 container cooked Jasmine Rice

CILANTRO-LIME ASPARAGUS:

1 pound Cilantro-Lime Asparagus

• Preheat grill to medium-high heat (375-450 degrees).

• Remove salmon from fridge and allow to come up in temperature while you prep the salsa. Wait to season the salmon until right before you place it on the grill to prevent moisture from developing.

• For salsa, drizzle corn with a little olive oil and season with salt and pepper. Place corn on grill and char evenly on all sides. Remove from the grill and set aside to cool. Carefully cut kernels off the cob and add to a bowl.

• Cut avocado in half and carefully remove the pit. Scoop out avocado meat, dice, and add to the bowl. Dice tomato, red onion, bell pepper, and jalapeno, and add to the bowl. Add olive oil, lime juice, and all spices and stir to combine.

Taste and adjust salt and pepper as needed. Set aside to allow flavors to come together.

• Season salmon with olive oil, salt, and pepper. Place salmon on the hottest part of the grill. (Tip: Make sure your grill is clean and seasoned well to prevent sticking. Allow the fish to cook undisturbed before trying to flip.) Cook for 5-6 minutes, then flip and continue cooking until done. Remove from the grill and allow to rest.

• Grill marinated asparagus next to salmon for 8 to 10 minutes, turning occasionally.

• Microwave rice for 3 minutes. Serve asparagus and salmon atop a bed of rice. Top with a generous portion of the fresh salsa.

Cilantro-lime asparagus is one of many grab-and-go sides available at The Butcher’s Market.

CHESHIRE FARMS PORK TENDERLOIN

with Charred Poblano Puree, Garlic Butter Green Beans, and Maple Bourbon Sweet Potatoes

PORK TENDERLOIN:

2 (1.25–1.5-pound) pork tenderloins (Cheshire Farms Pork available at The Butcher’s Market) salt and pepper olive oil

CHARRED POBLANO PUREE:

2 medium to large poblanos

1 lime, juiced

1 teaspoon chopped fresh cilantro

3 tablespoons olive oil

1 teaspoon honey

2 tablespoons sour cream salt and pepper to taste

GARLIC BUTTER GREEN BEANS:

1 package (1 pound) Garlic Butter Green Beans

MAPLE BOURBON SWEET POTATOES:

1 package (1 pound) Maple Bourbon Sweet Potatoes

• Preheat grill to medium high heat (375–450 degrees).

GRILLING SEASON

• Season pork tenderloin and poblano peppers with olive oil, salt, and pepper.

• Cut open Maple Bourbon Sweet Potatoes. Place into aluminum foil and create a pouch. Place onto grill for 25 to 30 minutes.

• Place poblano peppers on grill. Turn them to char all sides. Transfer to a plastic bag or bowl covered with plastic wrap to steam for 10 minutes. Remove peppers and rinse under cool running water while removing the skins, stem, and seeds. Place peppers and remaining puree ingredients in a blender and blend on high until smooth.

• Place seasoned pork tenderloin on the grill. Turn the tenderloin every 5 minutes to grill all sides. After a total of 15 minutes, check the internal temperature. When it reaches 140 degrees, remove tenderloin to a cutting board and cover with aluminum foil. Let rest for 10 minutes.

• While pork is resting, preheat a sauté pan over medium heat. Add green beans to the hot pan and cook for 7 to 8 minutes, stirring occasionally. Season to taste.

• Check on the sweet potatoes. They should be tender to the touch. If done, remove from grill.

• Uncover the pork tenderloin and cut into ¼-inch slices.

• To serve, place 4 slices of pork on each plate. Place green beans and sweet potatoes beside pork. Spoon 2 tablespoons of poblano puree over the pork.

Select wine from The Butcher’s Market to pair with your entree.

The Meat House opened in December at Fuquay’s Bengal Towne Center.

GRILLING SEASON

FIND SOMETHING NEW-TO-YOU at The Meat House

WRITTEN

BY

EMILY UHLAND

PHOTOGRAPHED BY

JONATHAN FREDIN

“An eat, drink, and be merry culture is part of what we want to portray,” says Nathan Cousineau. “We want customers to have a few drinks, sample some food, and shop.”

You’ll regularly find Nathan standing at The Meat House’s in-store cooktop sautéing handmade sausage or crafting made-to-order sandwiches to offer guests just that experience.

Nathan leans on expertise as a chef and butcher in his role as general manager at the new Fuquay-Varina specialty shop. If he’s not cooking up samples, you’ll find him behind the meat counter making specialty sausage or answering questions from customers.

“Having a butcher onsite, so people can talk with him and ask for what they want — that one-on-one customer service is awesome,” says The Meat House owner Ani Walsh.

Ani has experience on her side, too, boasting 20 years working in the food industry. Her family hails from Spain, and she’s brought her love of European wines and charcuterie into the selections at The Meat House as well.

With many Southern Wake residents moving from the Northeast, Ani wants to recreate the feeling of a corner butcher with unique offerings and specialty cuts of beef and pork.

“Picanha is one of my favorites,” she says. “It’s a Latin cut that is hard to find.”

A fast favorite has emerged with customers: the house made Chevalatta, a pinwheel sausage with pork, parsley, parmesan, lemon zest, and white wine.

“It’s a classic Italian sausage characterized by its spiral shape. Chevalatta has a rich, meaty flavor with a blend of Italian seasonings,” Nathan says.

He recommends serving the sausage with roasted red peppers and onions, or on a crusty roll.

COOK

IT AT

HOME: Brisket & Aged Cheddar Beef Sausage

A rich combination of savory brisket and aged cheddar cheese, The Meat House’s beef and cheddar sausage is best enjoyed smoked. General manager Nathan Cousineau recommends using a mix of lump charcoal and split pecan wood for the smoke. Cook at 195 degrees for around 1.5 hours until internal temperature reaches 150 degrees.

COOK IT AT HOME: Chevalatta

Chevalatta, classic Italian spiral sausage, is versatile to prepare and can be grilled, pan fried, or baked. Using your preferred cooking technique, cook 4 to 5 minutes a side over medium heat until the sausage reaches an internal temperature of 145 degrees.

“Four to five minutes gets you that perfect texture and juiciness. I usually pair it with an Italian wine at dinner. My favorite to use is Ercole Monferrato DOC Bianco 2023. Its harmonious blend of fruit flavors and crisp acidity makes it a great choice for everyday sipping.”

— Nathan Cousineau, general manager, The Meat House

“It also pairs well with grilled vegetables, pasta dishes, or even as part of a Sunday barbecue,” he says.

Another bestseller — “a favorite with our regulars,” according to Nathan — is the Brisket & Aged Cheddar Beef Sausage made with a custom blend of brisket point, chuck, smoked pork belly, and 17-year aged cheddar, resulting in a robust, hearty flavor that’s great on the grill.

“Think classic barbecue plate for additions and sides,” Nathan says. “Creamy slaw, spicy pickles, mac & cheese, and cornbread.”

“We are excited to announce that we will be offering a small selection of artisan sandwiches,” says Nathan. “These will feature a variety of cured meats and quality cheeses sliced to order.”

Customers won’t want to miss The Fuquay Fhilly, Nathan’s take on a gourmet Philly cheesesteak, featuring shaved ribeye, caramelized onions, and a house-made aged cheddar cheese sauce. Or the Meat House Italian, which stacks hot capicola, sweet soppressata, aged provolone, a dressed salad, and sweet pepper relish. t

themeathousefuquay.com

Chevalatta, an Italian spiral sausage made by general manager Nathan Cousineau, is a customer favorite at The Meat House.

In addition to artisan food products and specialty butchery, The Meat House offers sandwiches made to order.

restaurant profile

Brewery Bhavana

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

Put another mark in the win column for Fenton in Cary, which continues to attract first-rate dining destinations. The latest addition: Brewery Bhavana, a delightfully distinctive dim-sum-meetscraft-beer spot that recently expanded beyond its home base in downtown Raleigh to open its second location.

Debuting in April, the new restaurant delivers an intimate, reenvisioned rendition of the original Bhavana experience. The 2,000-square-foot dining room features copious windows, tables fashioned from reclaimed wood, and ceiling-suspended plants that conjure a Hanging Gardens of Babylon vibe. A can’t-miss Garden of Eden mural behind the bar offers a serene visual centerpiece.

“The space borrowed some elements from our original location, but I wanted to lean into a living, breathing greenhouse ambience,” says Patrick Woodson, cofounder and sole owner of Brewery Bhavana. “My dad is a botanist, and I grew up hanging out in greenhouses quite a bit. I also went to grad school for agricultural engineering, so I’ve always thought a lush garden was a fun design element.”

The Fenton location provides seating for 46 guests inside, while an extensive patio offers al fresco dining for about 50.

An outdoor bar provides flexibility for those who wish to relax on the patio, enjoy the adjacent central courtyard, or avail themselves of Fenton’s sip-and-stroll social district.

“People can grab a drink and go to over to lululemon and buy some running shorts,” says Patrick with a laugh.

Belgian-inspired beers on draft abound in 10- and 16-ounce pours. A full bar features thoughtfully curated wine, classic cocktails, and draft cocktails like the wildly popular spicy green margarita. Beer coolers stocked with grab-and-go cans and growlers make Bhavana’s libations even more accessible.

Core beers range from a tangy saison and a farmhouse ale to a boundary-pushing tripel and a complex stout. Seasonally rotating provisional beers are as innovative as you’ll find anywhere in the Triangle.

As Bhavana’s founding brewer and fermentation fanatic, Patrick says he loves to produce as many styles and flavor profiles as possible and will offer exclusive beers at each location to provide people the opportunity to try new beverage options.

“I don’t want any one beer to overwhelm your palate because I want you to be able to enjoy the beer alongside any number of different food items,” the Indiana native explains. “We focus on subtlety and nuance in our brewing.”

Prefer mocktails instead? Consider the hibiscus-tinged plum spritz or dim sum coffee with concentrated cold brew java and corn milk.

When it comes to the food, Executive Chef Chun Shi serves as the mastermind behind the restaurant’s dim sum offerings. Hailing from China, she earned a PhD in computer science and for years worked in that field. But when she and her husband relocated to the Triangle area years ago, she chose an entirely different career path.

“A lot of my spare time has involved

cooking, which has long been my passion,” the chef says with a broad smile. “With my husband’s encouragement, I decided to go to Johnson & Wales in Charlotte to receive culinary training.”

Following culinary school, she received an opportunity to intern at the now-defunct Ăn New World Cuisine in Cary, first under the tutelage of esteemed restaurateur Michael Chuong and then with stellar executive chef Steven Devereaux Greene. During her time at Ăn, Chef Chun ascended the kitchen hierarchy to executive sous chef. She then moved over to Brewery Bhavana, where she’s worked since the day the original location opened in 2017.

Nowadays, the chef faithfully creates sublime dim sum offerings like steamed buns, dumplings, and egg rolls, all scratch made with precision.

“Dim sum is my strength,” Chef Chun professes without any hint of conceit, adding that she grew up eating the traditional fare in her home country. “I feel like I have a gift from God to make things like this with my hands.”

The signature char siu bao involves steamed buns filled with sweet-and-savory Cantonese barbecue pork. Be sure to enjoy the accompanying house dumpling sauce. Ginger-tinged Napa cabbage rolls stuffed with ground pork and mushrooms are so good you may end up placing an extra order to take home. Pan-fried jiaozi chicken dumplings feature bok choy and water chestnuts. As for entrees, the crowd-favorite General Tso chicken is among the best we’ve ever tasted, primarily due to the perfect piquancy of the sauce. A vegan-friendly tofu version is also available. Free-range Peking duck also deserves serious consideration, as the renowned Beijing-originated delicacy takes three days to prepare employing low heat. Just make certain you don’t ignore the hoisin-andhoney sauce served with it.

You'll find plenty of Belgian-inspired beers on tap.

Save room for something sweet to complete your meal. Several desserts are sourced from modern patisserie lucettegrace in downtown Raleigh, including the exquisite tropical coconut cake with vanilla cream and mango and the decadent chocolate turtle cake finished with a chocolate mousseline cream. For a traditional Chinese treat, try the ten treasures mooncakes encompassing chopped pine nuts, candied cranberry, sunflower seeds, walnuts, almonds, pumpkin seeds, and more.

In the days ahead, Chef Chun plans to add a whole-fish option to the menu as well as some lighter fare.

“We are thinking about offering deepfried squirrelfish,” she says. “It is a famous traditional dish where I grew up in the Jiangsu province. I also want to add a spicy vegetarian salad with cumin seeds and chili oil.”

Knowledgeable servers are friendly and attentive, and they will ensure you have a rewarding dining experience.

Situated at 850 Lower Garden Lane, Brewery Bhavana rests beside The Allison at Fenton luxury apartments. The restaurant is open daily for lunch and dinner and offers continuous service beginning at 11:30 a.m. Reservations are highly recommended. For a group of 10–12 people, request to be seated in the Tiger Den, a cozy, semi-private area nestled just beside the main entrance. t brewerybhavana.com @brewerybhavana

The dining room features a striking Garden of Eden mural and live plants suspended from the ceiling.

Executive Chef Chun Shi

Peking duck with hoisin-and-honey sauce

Edamame ginger dumplings

Raleigh City Farm

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

“Good dirt” is what it’s all about at Raleigh City Farm — a nonprofit urban farm that cultivates a healthier community by reconnecting people with wholesome food production … and one another.

In 2011, a vacant 1.2-acre lot on the corner of Blount and Franklin streets in downtown Raleigh was turned into workable farmland capable of producing nourishing food for the larger community. Born from the desire of two friends to create “a place where anyone can learn about farming,” Raleigh City Farm is today an exemplar of urban agriculture

that blends sustainability, education, and community engagement.

Organic farming practices that employ regenerative techniques enrich the soil and promote biodiversity. With sustainability at the core of the farm’s operations, the approximately 13,000 pounds of produce grown annually is, according to Raleigh City Farm Executive Director Lisa Grele Barrie, healthy and chemical-free. Thanks to sustainable farming practices like crop rotation, composting, rainwater diversion, and integrated pest management, the farm

also enhances the wider ecosystem while minimizing environmental impact.

Such small urban farms have a farreaching community impact. Raleigh City Farm contributes to environmental sustainability by promoting biodiversity through its habitats for pollinators like bees and butterflies. The farm improves urban air quality by absorbing carbon dioxide and releasing oxygen and utilizes organic gardening practices that reduce the need for chemical fertilizers and pesticides that harm local ecosystems. By composting organic waste

Sisters Taylor and Lauren Blanch enjoy each other’s company digging in the garden during Raleigh City Farm’s weekly Wine + Weeds event.

Executive Director Lisa Grele

is passionate about sustaining the 1.2-acre urban green space

Barrie

and using rainwater harvesting techniques, the farm exemplifies sustainable living practices that inspire others in the community and foster a sense of connection among a diverse population.

Raleigh City Farm grows a variety of fruits, vegetables, and herbs — including basil, cabbage, collards, eggplant, mustard greens, okra, peppers, squash, strawberries (which, even pulled from the soil, are simply delicious), and tomatoes — with 95% of the harvest being affordable and accessible. Weekly on Wednesdays from April through November, the seasonal Pay-What-You-Can Farmstand program allows neighbors to shop the produce grown on the farm that is, Lisa says, “harvested in the morning, sold in the afternoon.”

Launched in 2020, the Farmshare program donates a portion of the farm’s bounty to nonprofits addressing food insecurity and access, including A Place at the Table; Inter-Faith Food Shuttle; Poe Center for Health Education; Carolina Cares; Carroll’s Kitchen; and Feed the Pack, as 30% of NC State students are food insecure. As of the 2024 harvest season, 48,000 pounds of healthy produce was grown, with 42% donated through Farmshare.

But Raleigh City Farm isn’t just a place to grow nourishing food; it’s also a hub for community engagement and education, with the farm hosting numerous workshops, events,

Farmstand program coordinator Anton Fatula sorts produce at the weekly event. The Pay-What-You-Can Farmstand is open April through November.

Cauliflower and many other vegetables are grown at Raleigh City Farm, which aims to create a healthier community through healthy food production.

and volunteer opportunities throughout the year. Programs such as the First Saturday Series — which invites people to learn, volunteer, and connect — and volunteer workdays, farm tours, workshops, and whimsical weed walks all encourage residents to enjoy and engage with the farm and empower them to make informed choices about their, and the local environment’s, health.

One of the farm’s standout initiatives is educational programming for children. With a mission to grow the next generation of farmers, Farm Camp teaches youth how urban agriculture connects to sustainability. This is achieved through an eight-week summer pilot program that offers hands-on

farming experiences led by a member of the Raleigh City Farm team. The 2024 expansion of the farm’s footprint to include two adjacent lots has further allowed the farm to grow its education and engagement programs within the newly developed Murphy’s Naturals Teaching Garden that includes an outdoor classroom.

In Farm Camp, participants learn how to plant, tend, and harvest crops using regenerative practices, and all harvested produce is allocated to the Farmshare program. Raleigh City Farm’s commitment to environmental stewardship education helps instill a sense of responsibility toward the planet and encourages the next generation to value local food

systems and be better rooted to the land that sustains them.

As Lisa shares about Mother Earth, “she’s in deep, dark trouble,” and it’s up to urban farms like Raleigh City Farm to create healthier communities and reconnect city dwellers with healthy food production through more frequent encounters with agriculture.

One such resident is Feed the Pack volunteer and recent NC State master’s graduate Loki Siresh, who says he appreciates that the farm allows him to engage with diverse people while working directly to support fellow students and the greater Wake County community.

With a tagline of “Dig where you live,” the farm offers multiple options for residents to

Feed the Pack volunteers Loki Suresh and Kenya Charles pick up kale and lettuce from Raleigh City Farm’s cold storage, which keeps food fresh and ensures that nothing goes to waste.

show some local love. From opportunities like weekly Wine + Weeds volunteer evenings from April through October and two-hour volunteer workdays on the first Saturday morning of the month, both individuals and groups can find ways to dig in at Raleigh City Farm.

As the farm is now preparing to seed its second location, the Future Farms Fund

allows people to donate toward the “next season of growth.” Support for the Farmshare program comes in the form of a one-time gift, membership in the Cultivator Club, shopping at the Farmstand, or by word-ofmouth recommendations.

Much more than a patch of green in downtown Raleigh, the Raleigh City Farm

is a shared space that enhances food security, promotes sustainability, fosters community engagement, and provides educational opportunities. As the city continues to grow, Raleigh City Farm will continue to cultivate not just crops but also relationships and a healthier, more connected landscape for us all. t

raleighcityfarm.org

Raleigh resident Jeff Kozlowski chooses farm-fresh greens while shopping at the Farmstand with his wife, Melora, and son, Jasper.

Composting manager Julie Moore (center) educates volunteers about the composting practices at the urban farm.

Raleigh City Farm is located at 800 N. Blount Street in Raleigh.

Cary | 1388 Kildaire Farm Rd.

Raleigh | 4516 Falls of Neuse Rd.

* Coming soon!

Chapel Hill | 4416 Durham Chapel Hill Blvd.

Cary | 2025 Renaissance Park Place

Raleigh | Transfer Co. Food Hall

500 E. Davie St., Suite 108

foodie FAVORITES

LUGANO RISTORANTE • BREWERY BHAVANA

KAZE JAPANESE STEAKHOUSE • LA BUENA VIDA • MIA BISTRO

RUCKUS PIZZA, PASTA & SPIRITS • WOODY’S SPORTS TAVERN & GRILL

Visit us for date night or a night out with friends, or pick up a Lugano Family Pack for a cozy night in. Our 2025 Maggy Award–winning restaurant has something for everyone, from traditional favorites such as our Parmesan Lugano and Chicken Marsala to weekly Chef Features with locally sourced seafood and meats.

BREWERY BHAVANA

218 S. BLOUNT STREET, RALEIGH

850 LOWER GDN LANE, CARY (919) 829-9998

BREWERYBHAVANA.COM

Brewery Bhavana is many things: a brewery, a taproom, a flower shop, a bookstore, a dim sum house, and a Chinese restaurant. At its core, though, it is a gathering place. It is a living room for the city. It’s a place for new encounters, experiences, and most importantly, celebration.

1251 TIMBER DRIVE EAST, GARNER (984) 200-4568 KAZE-JAPANESE.COM

KAZE JAPANESE STEAKHOUSE Kaze Japanese Steakhouse specializes in Japanese teppanyaki-style food and sushi. At the lively hibachi grills and our full sushi bar and lounge, our skilled chefs create innovative and beautiful dishes. We can accommodate large parties and are the perfect venue for special occasions.

LA

BUENA VIDA

4516 FALLS OF NEUSE ROAD RALEIGH (919) 301-8014

Raleigh’s favorite local Latin spot: La Buena Vida. Whether you come for the top-notch food, delicious drinks, or the party atmosphere, you’ll feel like you’re vacationing in Mexico! The key to a good life is sharing good food, good drinks, and good music. La Buena Vida serves up nothing but good times, seven days a week.

RUCKUS PIZZA, PASTA & SPIRITS

Ruckus Pizza, Pasta & Spirits, the most award-winning Triangle restaurant, delights all with its extensive menu, featuring fresh, made-to-order dishes like pizza, pasta, and sushi. With nine consecutive wins as the most kid-friendly restaurant, Ruckus guarantees a fun-filled experience. Enjoy lively music bingo or trivia nights, and catch games on 20+ large-screen TVs. Discover the Ruckus today!

In the three decades since the inception of Woody’s Sports Tavern & Grill, its three locations have become Raleigh-area institutions, each with a diverse, friendly staff and an exceptionally loyal clientele. Woody’s awardwinning food, extensive selection of craft beer and spirits, and lively, non-conformist atmosphere and attitude keep our loyal patrons coming back year after year.

A Fresh Take Joshua Septoski of Whiskey Kitchen

WRITTEN

BY

TERI SAYLOR | PHOTOGRAPHED BY JONATHAN FREDIN

Joshua Septoski was just 13 when the power of food began to fill his soul, and he has been making a name for himself in the restaurant and hospitality scene ever since.

Today, just 20 years after he washed his first dish at Papa Joe’s restaurant in his Chicago neighborhood, he is a professional chef with the experience and knowledge of someone decades older.

Last May, Joshua signed on as executive chef at Whiskey Kitchen, known for its extensive selection of fine whiskey and Southern cuisine. He has a vision to take the popular downtown Raleigh restaurant to new heights.

Since it opened in Nash Square in 2016, Whiskey Kitchen has largely welcomed people who find themselves downtown for business. Joshua aims to change that. “We certainly can raise their expectations and make the restaurant a destination and a reason to come downtown.”

Growing up in Chicago, Joshua spent his younger years following his nose to Papa Joe’s almost every day after school. At that time, he had no way of knowing he was setting the course for his future.

“It was either become a mechanic, work in a pawn shop, or wash dishes in a restaurant,” he says. “For me the choice was obvious — plus I got free food.”

The restaurant staff took good care of Joshua, and when he proved himself as a dishwasher, they promoted him to salad maker. He continued to work his way up from there.

Whiskey Kitchen continues to offer an impressive array of bourbon and whiskey.

“Every day, I would come home from school, smell the Italian food cooking, and I knew the restaurant was cranking out delicious meals,” he says.

He also viewed the restaurant as an opportunity to earn some money. In those days, it wasn’t unusual for a neighborhood kid with time on his hands to get a job, but opportunities were limited.

“They pretty much handed me the keys to the castle,” he says.

Onward and Upward

When he graduated from high school, he enrolled in Johnson & Wales University in Denver, laboring in restaurants while earning his culinary arts degree. After returning home to Chicago he worked under Michelin star chef Paul Virant, whom he considers his greatest mentor.

One of the lessons Paul imparted on Joshua was the concept of farm-to-table dining, which is today one of his hallmarks.

“Most of our ingredients we sourced came from within 50 miles of the restaurant, and we knew our farmers by name,” Joshua says.

“They provided us with food we couldn’t buy in a grocery store or find on any shelf.”

At 33, Joshua has already enjoyed a remarkable career, including stints at Michelin-starred Spiaggia in Chicago, James Beard Award–winning Rioja in Denver, and A Pig in a Fur Coat in Madison, Wisconsin.

Joshua Septoski, executive chef at Whiskey Kitchen

Items from the kitchen include Smoked NC Pork Chop, which is grilled bone-in and accompanied by black-eyed peas, smoked sage mustardo, arugula salad, and champagne vinaigrette; fried Brussels sprouts with pickled red onion, radish, and pop glaze; and a Chef’s Board comprising house-made and artisanal cheeses, cured meats, house pickles, and Union Special breads.

Despite his credentials, Joshua’s humility borders on imposter syndrome.

“I’ve never thought of myself as someone who had the capability of becoming an executive chef and creating a vision for a restaurant team to execute,” he says.

Above all, he understands the value of teamwork.

“For me, it’s about honoring our employees’ interests and giving them opportunities that will elevate their work experience, because that was what I was given,” he says.

A Naturalized Southerner

In 2016, Joshua and his wife, Morgan Reda — now the pastry chef at A Place at the Table — visited Raleigh and explored the local food scene.

“We came down here to see if we wanted to move to Raleigh, and one of the first restaurants we visited was Whiskey Kitchen,” he says. “We ended up waiting four or five years to move here, and have since learned the city has great restaurants, great people, and passionate restaurateurs.”

After moving to Raleigh about four years ago, Joshua served as executive chef at Vivace before traveling across town to take the reins at Whiskey Kitchen.

Local Roots

For Joshua, locally sourcing food means more than just going to a farm stand and picking out choice products. Following in his mentor’s footsteps, he’s all about building relationships with growers.

“I visit farms, and I know the names of the farmers, the names of the pigs I’m preparing, and I know which farm the vegetables came from and the type of soil they grew in,” he says. “No matter what the growers put in front of me, I want it to be the best.”

And that means continuing to honor North Carolina products, which he will handpick from producers he knows personally, whether they are providing food from land or sea.

“We serve the best seafood, whether it’s soft-shelled crab, shrimp, red drum, or whatever you can imagine on the North Carolina coast,” he says. “And our food will continue to be seasonal and unique.” t

“For me, it’s about honoring our employees’ interests and giving them opportunities that will elevate their work experience, because that was what I was given.”

CHEF JOSHUA SEPTOSKI

Rethinking Food

BY ERICA DELONG

Hey there, fellow foodie! Let me take you on a little journey through my recent culinary transformation.

I’ve always had a sweet tooth and a love affair with food, but life threw a bit of a curveball when my mom was diagnosed with cancer. Suddenly, food became more than just delicious — it was about healing, too. Our family switched gears, aiming to fill the table with nutrient-packed goodies to help her fight back! But let’s be real: Letting go of tempting treats isn’t exactly a walk in the park for anyone (especially if your weakness is a gooey chocolate cake!).

Figuring out how to shift your food mindset can feel like trying to climb a mountain with flip-flops on. You’ll need to start seeing food as not just a comfort on a lazy Sunday, but as a powerhouse for your body. Yes, life’s a whirlwind, and fast food drive-thru lines sometimes call our name (guilty as charged!). But learning about what’s actually in our meals can make a world of difference down the road.

Imagine your diet as a colorful rainbow, with fruits, veggies, whole grains, and lean proteins — those all-star foods

you keep hearing about. Antioxidant-rich goodies like berries and leafy greens are not just Instagram-worthy; they’re like little warriors against free radicals. Toss in some omega-3s from fish like salmon, and your body will thank you. And don’t sleep on spices like turmeric and garlic — both come with antiinflammatory perks!

Ever felt like a bloated balloon after munching on something greasy or overly sweet? Those food comas are no joke. Indulgent foods might taste great in the moment, but they’re also filled with nasties like sugar, salt, and artificial additives that can lead to bloat and even inflammation.

Figuring out what makes you feel “meh” and what lifts you up can change your food game completely. It’s time to channel your inner detective. Keep a food journal with notes on what you eat and how you feel afterward to pinpoint which foods are keeping you from feeling your best.

Our gut is the epicenter of our wellbeing, according to health experts like Dr. Bhavna Vaidya-Tank. She’s all about healing from the inside out with a plant-based diet. Focusing on gut health can do wonders, she says, potentially helping you shake off pesky ailments and feel more energized!

We all need to eat more veggies, so up your grocery game! Supporting local farms not only ensures you get clean veggies and fruits, but it also helps keep small farms alive. We have incredible local farmers markets! And if you’re not big on lugging bags around, services like Farm Fresh To You bring the farm to your front door. Say hello to organic goodness delivered!

Speaking of trendy health fixes, have you heard about hydrogen water? It’s popping up everywhere from gyms to online stores, often hailed as the new hydration hero! Some say it boosts the immune system and battles inflammation

with its antioxidant mojo. And you won’t even notice it’s different from regular water. Keep an eye out for more studies on its benefits.

Juicing has totally taken over my mom’s daily routine, and I’m on the bandwagon too, trading in sugary bottled juices for something a bit healthier for my kiddos. But let me tell you, getting them to try it can be a bit of a “yuck” fest. Experimenting with different combos is a learning process for everyone involved.

Real talk: Foods do no good if your kids won’t eat them. And if yours are like mine, they would probably marry chicken nuggets if they could, so family-friendly options are essential. Enter Clean Eatz! It’s our go-to spot for tasty, healthy meals that don’t make you miss greasy fast food.

Remember, it’s all about baby steps and balance. You don’t need to ditch everything overnight unless, of course, it’s a health emergency. I still enjoy dinner dates with my girlfriends — but now I have the knowledge to make better choices. t

Do you have a healthy recipe or food combo you swear by? @EricaDeLong

Erica and her parents are determined to support her mom’s body with nutritious food following her cancer diagnosis.

For healthy meals on the go, Clean Eatz has become a popular family spot.

worth the drive

ASIA’S CAKES

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

You’d be hard-pressed to meet someone with a more effervescent personality than India Matlock, the founder and owner of Asia’s Cakes artisan bakery in downtown Holly Springs.

India greets each guest with a bright smile and a warm welcome. It doesn’t take long to figure out that everything at Asia’s is driven by passion and purpose.

As the second oldest of 12 children, India’s love for baking came from her father.

“He instilled that passion in me, and now my 11-year-old daughter, Asia, has picked up a love for baking as well,” the Baltimore native says, adding that she began selling custom cakes from her home several years ago and then birthed the retail shop in the hopes that one day her daughter would follow in her footsteps.

With full support from her husband, David, who runs a mobile detailing business in Holly Springs, and their young sons, Tyler and David, India opened the shop in May 2024. Talented bakers arrive at 5 a.m. daily to

create scratch-made indulgences. Commercial grade KitchenAid mixers steadily hum, and the pleasant aroma of cakes in the oven wafts well beyond the shop’s four walls.

“We’re here seven days a week rocking and rolling and doing our thing,” says India with an infectious laugh. “We encourage people to come in and say hi, grab something sweet, and then sit down and hang out with us for a while.”

“ We’re here seven days a week rocking and rolling and doing our thing.

— India Matlock

Whether you choose to sit inside or outside or get something to go, you’ll find the display case teeming with sweet treats like cupcakes, mini pies, éclairs, cookies, and more.

The menu changes daily to keep things interesting, but bestselling items like honey bun cake and banana pudding cheesecake keep patrons coming back time and again. You’ll also find tempting offerings such as fruit tarts, cannoli, brownies, and parfaits, plus a good selection of gluten- and dairy-free muffins, cupcakes, and cookies.

Pair your edible delight with an espresso, hot tea, or iced lemonade.

Asia’s is housed in a cozy repurposed cinderblock building that previously operated as an auto inspection shop. India wisely chose to keep the large garage doors intact, and these remain open virtually year-round to provide an inviting, all-are-welcome vibe for customers.

Asia’s Cakes owner India Matlock and her daughter, Asia, show off a selection of from-scratch treats available daily.

The bakery’s large garage doors open to a whimsical, welcoming interior.

A centrally positioned vertical greenery wall adds just the right touch of serenity to the interior, and painted images including cupcakes add a touch of whimsy.

“One of our young employees named Claire is an artist, so I have given her free reign to paint on the walls,” India explains.

Just outside the bakery’s entrance, a synthetic grass area serves as the foundation for several benches along with a few tables with umbrellas. It’s all flanked by attractive wooden planters. Although positioned right by the street, the space still feels like a comfy oasis.

Asia’s is pet friendly and happy to serve its canine patrons a Pup Cup: a scoop of unsweetened whipped cream.

Not surprisingly, the primary product that continues to give Asia’s steady momentum is cake. What may astonish you,

though, is just how many cakes the tiny bakery churns out.

“In any given month, we make more than 200 cakes,” India reveals. “A lot of those are custom cakes for special occasions like birthdays and weddings.”

The average price for an 8-inch cake is $67, and that will feed about 20 people.

“A lot of people think you should slice cake like pie,” says India, “but you’re supposed to slice it like a sheet cake — in squares instead of triangles.”

Basic birthday cakes can be ordered 24 to 48 hours in advance, but custom orders should be made several weeks — and ideally a full month — in advance. Cake designs vary, but India insists she can accommodate most requests. To place an order, call or send a direct message through Instagram.

Parking at the bakery is limited, with just two take-out spots offered at the shop. But public parking lots are available across and just down the street.

If you go on the weekend, you’re likely to see young Asia quietly assisting her mom in the kitchen or the prep area.

“She knows the recipes, so she’s not afraid to jump in and help with the baking,” India says.

When it comes to long-term aspirations, India hopes the bakery will be a place to provide a memorable measure of sweet joy for years to come.

“We have a saying here at Asia’s that small businesses are nothing without community, and communities are nothing without small businesses.” t

asiascakes.com | @asiascakesllc

Asia’s Cakes bakes more than 200 custom special occasion cakes per month.

Spicy Pineapple Margarita

from La Buena Vida

Fresh, fun, and a little fiery, this drink is a good time in a glass.

2 ounces tequila blanco

2 ounces pineapple juice

1 ounce sweet and sour mix

3–4 slices jalapeno

Muddle jalapeno slices slightly with ice. Add tequila, pineapple juice, and sweet and sour mix. Stir and top with ice. Garnish with a pineapple leaf and jalapeno slice.

With locations in Cary, Raleigh, and Durham, La Buena Vida is not just a restaurant — it’s an experience. The casual and family-friendly daytime atmosphere is rooted in culture, hospitality, and family tradition. At night, La Buena Vida turns into an energetic destination experience. Think shots delivered by airplane, servers clad in El Chapo masks, and tomahawk steaks served in bedazzled suitcases. buenavida.art

PHOTOGRAPHED BY JONATHAN FREDIN

ONCE UPON A LIME from

Gizmo Brew Works

“Whether you’re looking for a nice light beer to pair with a big dinner or something you can drink all day out and about, this brew is hard to beat,” says Gizmo Head Brewer Eric Conner. The addition of

fresh lime juice makes it the perfect complement to hot summer days.

Gizmo’s variety of brews offer something for every palate, from “beer-flavored beer” to bold experimental creations that

rotate frequently. The Raleigh brewery and taproom features an expansive beer garden, regularly hosting live music and food trucks in a dog- and familyfriendly atmosphere.

gizmobrewworks.com

Facing Your Dental Fears

HOW SEDATION DENTISTRY CAN HELP!

Do you get nervous — or downright anxious — when you visit the dentist? You are not alone. Dental anxiety is a common condition that affects millions of people each year. It can range from mild unease before a routine cleaning to severe fear that prevents individuals from seeking necessary dental care.

The causes of dental anxiety vary. Some patients have had traumatic past experiences, while others fear pain, needles, or the sounds of drilling. Regardless of the root cause, avoiding the dentist due to anxiety can lead to serious oral health issues over time, including gum disease, tooth decay, and infections.

Recognizing the impact of dental anxiety on oral health, many dental professionals have adopted sedation dentistry as a safe and effective solution. Sedation dentistry involves the use of medication to help patients relax during dental procedures. It can be tailored to suit different levels of anxiety, ensuring that patients remain calm and comfortable throughout their appointment.

What does sedation dentistry involve?

There are several types of sedation used in dentistry, ranging from minimal to deep sedation. At Supremia Dentistry in Wake Forest, their team uses conscious oral sedation. With this method, you will be given a prescription for a gentle, yet effective sedative you can pick up at your local pharmacy. This type of sedation can range from mild to moderate depending on the dosage.

The prescription will take about an hour to take effect, and your dentist will give you instructions as to the exact time the sedative should be taken. It will also be

necessary to have someone drive you to and from your appointment.

During the appointment, you will likely feel drowsy and relaxed, and although you are awake, you may not remember much of the treatment. To help further, you are welcome to bring in music or movies with earphones that can help drown out any noises that may cause anxiety, like drilling. After your appointment, the effects of sedation will gradually wear off, and you will need to take the rest of the day off work to rest and recuperate.

What are the benefits?

Sedation dentistry offers more than just relief from fear — it also allows dentists to work more efficiently. Patients who are relaxed are less likely to move or gag, making procedures smoother and often shorter. Additionally, multiple treatments can often be completed in a single visit, reducing the need for return appointments.

CONTRIBUTED BY

DR. EDMOND SUH, D.D.S.

For those struggling with dental anxiety, the first step is an open conversation with your dentist. Understanding that fear is common and that options are available can help patients take the crucial step toward better oral health.

Dental anxiety is a significant barrier to proper dental care, but sedation dentistry offers a pathway to overcome that fear. With various sedation options available, patients can finally receive the care they need in a comfortable, stress-free environment — protecting both their smile and overall well-being.

Edmond W. Suh, D.D.S., is the owner of Supremia Dentistry in Wake Forest. He is an international lecturer on advanced esthetic dental procedures, and leads an award-winning team that has completed extensive training and continuing education to implement the latest technologies and techniques. For more information on sedation dentistry or other dental issues, call (919) 556-6200 or visit supremiadentistry.com.

Catmint: A Purr-fect Perennial

Catnip (Nepeta cataria) is a plant well known to kitty owners who like to see their feline friends get goofy. But a close cousin, catmint (Nepeta faassenii), packs a visual pop that can have gardeners purring with delight.

Unlike catnip, which shows modest flower displays and tends to be weedy, catmint generally behaves — typical selections are sterile hybrids — and has the potential to be a reliable go-to plant for landscape eye candy.

Catmint, an herbaceous perennial herb, can light up the garden with a pleasing bang, covering itself with masses of petite, lavender-bluish tubular

blossoms. However, bloom production will sputter without well-timed prunings. So when the pretty parade starts to fade, deadhead to encourage another round of blossoms. Selectively — aka, laboriously — snip wilted flowers, if you want, but I just buzz-cut my clump with a hedge trimmer, and then I’m quickly off to another garden chore.

Winter hardy in area gardens, catmint is also deer resistant, and, once established, can survive drought conditions, creating possibilities for its use in xeriscaping projects, rock gardens, or container plantings. It could suffer in heavy clay or areas that don’t drain well, so generously

amending such inhospitable growing grounds with compost or commercial soil conditioners is a good idea.

While catmint prefers full sun, a site that is brushed with light shade during the high heat of the day will help keep its flower displays looking fresher through the summer. Also, note that too much nitrogen can cause its limbs to stretch and flop.

For years, the cultivar ‘Six Hills Giant’ has been the catmint’s meow for gardeners, but, as its name implies, it can be a biggie — growing up to 3 feet tall and about as wide — so give it room. ‘Walker’s Low,’ the Perennial

‘Junior Walker’ catmint on purr-ade

Plant Association’s 2007 Perennial Plant of the Year, has a similar sizeable stature. Looking for less? A favorite of mine, ‘Junior Walker,’ tops out at only around 2 feet tall.

Unlike catnip, catmint, while fragrant, does not usually provide an intense buzz for kitties — and my cats’ upturned noses say it ain’t so, too. However, for your own acoustical as well as visual buzz, know that catmint flowers are irresistible to hummingbirds and bees. Ditto for butterflies.

Catmint shouldn’t be hard to find locally, especially at garden centers with decent herb plant sections. And the obvious Plan B would be perusing online for this purr-fect perennial. t

L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.

Written and photographed by L.A. Jackson

Timely Tip

Shying away from growing roses because of the dastardly cootie known as black spot? Well, to fight this fungus, simply pick rose cultivars that are resistant to black spot — and there are a ton of them out there.

Also, while you can mess with messy preventative fungicides, maybe first try growing roses in anti–black spot conditions, such as planting in open, sunny sites for better air circulation to quickly dry foliage, and, since black spot is a soil-borne bugaboo, adding mulch to deflect water splashes from the ground.

Also, irrigate under your roses, not over them. Obviously, if you see any leaves with, um, black spots, pick them off to prevent spread. Finally, regularly rake spent leaves and flower petals from around your pretties.

To Do in the Garden

JULY

• Pumpkins typically take from three to four months to mature from seed, so if you start a patch at the beginning of this month — and keep the plants healthy — they should be ready just in time for October’s spook-fest.

• Sure, the summer scorch is in place, but it is not too soon to start a fall veggie patch. The middle of this month is a good time to begin planting collard greens, carrots, beets, rutabagas, Brussels sprouts, and cabbage.

AUGUST

• Besides spinach, other cool-season veggies to plant now include broccoli, cabbage, Brussels sprouts, beets, carrots, cauliflower, Swiss chard, kale, leaf lettuce, mustard greens, turnips, radishes, and onions.

• If you start with set plants at the beginning of this month, there is even time for a final round of warm-season edibles such as tomatoes, squash, peppers, okra, eggplant, and cucumbers.

‘Mother of Pearl’ is one of many black spot–resistant rose cultivars.

Cary’sPremierePark

Memorable Milestones A Cary Mainstay: Maximillians

happenings

Boatman Spirits Co., a 7,000-square-foot craft distillery and cocktail bar celebrating Mediterranean cuisine, opened on June 13 in downtown Raleigh’s Seaboard Station.

“We found our name through our overlapping dreams to execute service that offers escape from both the outside world and run-of-the-mill offerings,” says Aaron Lambert, a Boatman co-owner and director of operations. “We want the space, menus, and execution to be a departure from the expected. We want the atmosphere to capture your attention and your senses and whisk you away to some new far-off place.”

The 4,000-square-foot bar and dining space features dramatic archways, tiled columns, and a striking 12-seat bar. A large interior window offers a glimpse into the adjacent 3,000-square-foot distillery, where a 240-gallon copper still with a 17-foot column stands as a visual reminder of the integration between Boatman’s spirits, cocktails, and culinary program. boatmanspirits.com

Construction began at Eagles Landing Park with a groundbreaking celebration on May 1. This 56-acre plot off Cass Holt Road, across from Holly Springs High School, will be the first park west of Highway 55 in Holly Springs. During the next two years, the area will be transformed with a multigenerational indoor recreation center, outdoor splash pad, pickleball and basketball courts, turf fields, and more. The park, funded by voter-approved bonds, is expected to open in 2027.

The park also will include three interactive water droplet sculptures, one of the Town’s first commissioned public art experiences. hollyspringsnc.gov/2316/Eagles-Landing-Park

Western Governors University named Ramah Malebranche to the newly created role of senior regional manager for the Southeast. Ramah will help lead strategic partnerships, regional growth, and community engagement across North Carolina and six other Southeastern states. He brings over a decade of experience as an interdisciplinary education strategist and education technology leader, including K-12 and higher education, EdTech sales, and consulting with WGU Labs.

“Ramah’s passion for democratizing education and his proven ability to drive impact through inclusive, techenabled solutions will be instrumental to our mission of providing cost-effective pathways to opportunity through education,” says Ben Coulter, Ed.D., regional director for WGU’s Southeast Region and chancellor of WGU in North Carolina. “He will be a great representative of WGU and will help us build relationships throughout the Southeast that will contribute to education attainment and workforce development.”

Forrest Mason

happenings

Raleigh’s Summer Concert Series brings a multitude of local artists to Pullen Park and Fred Fletcher Park throughout the summer, presenting free shows to the community. Bring a blanket or chair and enjoy the upcoming performances:

Pullen Park

July 20: Eat a Peach

Fred Fletcher Park

July 13: Thelonious

Aug. 3: Capital Transit

Aug. 10: Holly Springs Community Band

Aug. 17: Carpe Diem Sax Quartet

Sept. 7: SWAG

Sept. 14: Blue Notes

Sept. 21: Tune Swingers

Concerts through Aug. 10 begin at 6 p.m. After August 17, they begin at 5 p.m. Food is available for purchase at the Pullen Park show, but please pack your own for the Fletcher Park shows.

An ’80s Miami-themed pop-up bar called Electric Flamingo opened beneath

The Merchant in June. Described as a “vibey adult playground,” the bar will feature Instagrammable cocktails, Cuban-inspired small plates by Chef Caleb Stewart, DJs, and more. The pop-up is expected to be open through Labor Day.

Staff naturalists and educators at Raleigh’s Walnut Creek

Wetland Center held a celebration of Animal Ambassador Pudge the frog’s eighth birthday on May 25. “The Guinness Book of World Records doesn’t have a record for Oldest Cope’s Grey Tree Frog,” said the event page, so they held their own event. The party featured crafts, a story, animal encounters, and nature lessons.

Maeve, a new 20-story luxury mixed-use high-rise community, held a grand opening on April 23. The community encompasses 297 apartments, 10,000 square feet of retail space, and 30,000 square feet of amenity space, including a resort-style pool, rooftop lounge, fitness center, coworking space, and garage. maeveraleigh.com

Blue Haven Pools & Spas, a luxury lifestyle brand that has redefined custom pools for decades, is bringing its award-winning pool design and backyard transformation expertise to the Triangle. With more than 70 years of industry leadership and over 110,000 custom pools built nationwide since 1990, Blue Haven Pools & Spas is known for delivering luxury, craftsmanship, and efficiency — transforming backyards into dream retreats in as little as 70 days.

This expansion is led by brothers Brian and Rob Peppin, who also operate Blue Haven Pools & Spas franchises in Charleston, Greenville, Hilton Head/Bluffton/ Savannah, and Charlotte. Their team brings a full suite of services to Triangle-area homeowners, including custom pool and spa construction, remodels, and outdoor living enhancements like swim-up bars, hydrotherapy spas, and outdoor kitchens.

“Raleigh is the perfect market for our next chapter,” says Brian Peppin. “With a strong sense of community and a climate that encourages outdoor living, it’s an ideal place for us to help families create spaces they love to come home to.” bluehaven.com/raleigh-swimming-pool-builder

In mid-June, the City of Raleigh launched the new iAccess online survey tool, a first-of-its-kind program to improve on-street parking accessibility in downtown Raleigh. This exciting program will help people with disabilities share their experiences with ADA parking and public spaces — making Raleigh a more welcoming place for everyone. The iAccess app was created by iAccess Life, an Atlanta-based company that helps people with mobility challenges rate and review public spaces. With help from Passport, Raleigh’s parking technology partner, the city is now bringing this helpful tool to local residents and visitors.

Using the iAccess online survey, people can give feedback about the accessibility of downtown parking spots. This includes things like how easy it is to park, access to sidewalks, and how convenient was the space to their destination.

“Accessible parking is essential for creating an inclusive and thriving economy,” says Brandon Winfield, CEO and co-founder of iAccess Life. “We are thrilled to see the steps Raleigh is taking to go above and beyond for their community, and we look forward to supporting them every step of the way.”

Stanley Dentistry will host its

Pearly White 30 Year Party on August 21, held outside the practice at 3731 NW Cary Parkway. The party will feature food, drinks, music, games, and activities for all ages. stanleysmiles.com

The John P. “Top” Greene African American Cultural Park hosted a public reception in mid-June to celebrate its new name and renewed vision. The event included a pop-up exhibition of local artists and live music, highlighting upcoming summer programs, including art classes, writing workshops, and genealogy sessions.

The name change from the John P. “Top” Greene Community Center was approved by Raleigh City Council in April, following advocacy from the South Park-East Raleigh Neighborhood Association and a Community Advisory Group. Supported by Raleigh’s 2022 Parks Bond Referendum, the reimagined park aims to elevate African American heritage through arts programming and cultural education. Located in the historic South Park neighborhood, the 1.32-acre park honors local leader John P. “Top” Greene and is part of a broader city initiative to preserve and celebrate Raleigh’s African American history.

happenings

iSmash Wake Forest celebrated its grand opening May 16 with a VIP preview event. Located at The Outlets at Legends, the newest location in the iSmash portfolio offers both “rage rooms” and splatter paint experiences. Ages 8 and up (with parental consent) are invited to relieve stress and “smash your frustrations away” on an array of items that includes glassware, electronics, and even car windshields. ismashusa.com/locations/nc-wake-forest/

In early June, the North Carolina Museum of Art Foundation announced the public phase of its comprehensive fundraising campaign, Reimagining the Possible, in support of the North Carolina Museum of Art (NCMA), a division of the North Carolina Department of Natural and Cultural Resources. With an overall fundraising goal of $75 million, the Foundation’s campaign seeks to widen access to the arts for all North Carolinians, furthering the Museum’s direct impact across the state. The campaign has raised over $64 million since launching in 2022.

“This campaign reflects one of the most ambitious fundraising campaigns ever undertaken by the NCMA Foundation. It will support the Museum’s efforts to make connections between art and people on our campuses and in communities across NC,” says NCMA Director and CEO Dr. Valerie Hillings. “Through the generous support of individuals, corporations, and foundations, we are at 85% of our ambitious goal. Our capital projects and programs represent an exciting next chapter for the Museum, one in which physical spaces expand to host more dynamic programming, foster social connections, and invite community engagement around the arts.” ncartmuseum.org/capital-campaign

Coastal Credit Union hired Karen DeSalvo as VP of Marketing in early June. Karen will be responsible for all aspects of Coastal’s branding, advertising, product growth, and membership growth. She brings more than 25 years of executive-level experience leading both strategic and operational execution of marketing initiatives.

The new Wake Forest Social District launched on June 5. The district will operate Thursdays through Saturdays from noon to 9 p.m. The district allows adults 21 and older to carry to-go containers of alcoholic beverages within the district, purchased within the boundaries and subject to certain restrictions. wakeforestnc.gov/downtowndevelopment/social-district

The City of Raleigh and Wake County held the first “Rolling Together” Resource Fair on June 28. The event highlighted partners that use vehicles to provide resources in the community, including the Community Engagement Van, ACORNS, Raleigh Fire, and the Wake County Wheels for Health team.

Shop Local Raleigh, the host of Brewgaloo, North Carolina’s largest craft beer festival, donated $25,000 from the 2025 event proceeds to the North Carolina Craft Brewers Foundation. The donation, presented on May 19 at Crank Arm Brewing in downtown Raleigh, provides direct relief to breweries still working to recover from the aftermath of Hurricane Helene.

“This donation is a lifeline for the breweries hit hard by Hurricane Helene. It’s about more than rebuilding. It’s about preserving the community and creativity that define craft beer in North Carolina,” says Lisa Parker, executive director of the NC Craft Brewers Foundation. “We’re incredibly grateful to Shop Local Raleigh and everyone who has supported our industry this year.” drinkncbeer.org/foundation

The Wake Forest Renaissance Centre is celebrating Japan and its various artforms with a special exhibit entitled “All About Anime” in the Arts Annex, 407 S. Brooks St., through Monday, Aug. 18. A reception on June 13 honored the participating artists.

North Carolina FC Youth

unveiled the first-ever bespoke customdesigned Adidas jersey co-created with a youth soccer club in June. This historic collaboration took place over 12 months and serves as an inaugural test case for the process of scaling a custom youth jersey across planning, design, production, inventory, and execution.

“We are extraordinarily proud to unveil this new home kit and be part of a groundbreaking collaboration,” says Gary Buete, CEO of NCFC Youth. “To be the first North American youth club to have the freedom to design a one-ofa-kind jersey and bring it to life speaks volumes about our culture and the people who make NCFC Youth special. This was an opportunity to design something that reflects our values and our identity, and I think we’ve created something that every current and former player, coach, and family can be proud of.” ncfcyouth.com

write light

BY JONATHAN FREDIN

Close encounters

Standing only half an inch long, this praying mantis perceives a world of giants, including an Earthling’s macro lens camera.

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